Pears with Rosemary and Brie

3 – 4 Bosc Pears, peeled, cored, and cut into 1/4-1/2″ cubes
2 tablespoons extra virgin olive oil
Juice from 1/2 lemon
Zest from one large orange, finely chopped
1 tablespoon fresh basil leaves, chopped
1 teaspoon fresh rosemary leaves, finely chopped
3/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/4 – 1/2 cup sugar (or to taste)
1 wedge or round of Brie, at least 1/4 lb.

Heat oil in frying pan, add pears and sauté until lightly browned and beginning to soften. Stir in all remaining ingredients (except for Brie) and continue cooking over low heat for about 5 minutes.

Place Brie in the center of serving dish. Pour pear mixture on top of Brie and serve immediately. Good on crackers or toast points.